These chewy oatmeal raisin cookies are a delightful treat, featuring a hint of nutmeg and the crunch of walnuts for a unique twist.
Combine the eggs, raisins, and vanilla extract in a bowl and let them sit for about an hour to allow the raisins to soak up the flavors.
Soaking the raisins in the egg mixture enhances their flavor and keeps them plump.
Cream together the butter, brown sugar, and white sugar in a large mixing bowl until light and fluffy.
Ensure the butter is softened to room temperature for easier creaming.
In a separate bowl, mix the flour, salt, cinnamon, nutmeg, and baking soda.
Sift the dry ingredients together to ensure even distribution.
Gradually add the dry ingredients to the creamed mixture, mixing well after each addition.
Mix until just combined to avoid overworking the dough.
Stir in the egg-raisin mixture, oatmeal, and chopped walnuts until evenly distributed.
Fold gently to maintain the texture of the dough.
Drop heaping teaspoons of dough onto an ungreased baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake in a preheated oven at 350°F for 10-12 minutes or until the edges are lightly browned.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them for later enjoyment.
Pair with a glass of milk or a cup of tea for a delightful treat.
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